Mini Muffins
A couple of months back, Caleb, my usually amazing eater, decided he was going to get picky on me. He boycotted anything green, which started to give me a little anxiety. I took to Pinterest (you should go follow me!) and started looking up recipes for picky toddlers.
I tried a few and most were delicious, but I was unsuccessful in getting him to try them. I finally came upon a recipe for easy whole wheat banana muffins and I was able to sneak some spinach and carrots into them. They are so easy to make, and I make them mini, so his little hands can grab them. I’m including the basic recipe here, but know you can add chopped spinach, shredded carrots, shredded zucchini, and loads of other goodness in there to up the nutritional factor.
These travel well (store in an airtight container) and keep for about 5 days.
Whole Wheat Banana Muffins
Recipe yields about 24 mini muffins
Ingredients
- 1 cup whole wheat flour
- 1/4 cup extra virgin coconut oil, melted
- 2 eggs
- 2 large ripe bananas, mashed with a fork
- 1 teaspoon baking soda
- 1/4 cup unsweetened apple sauce
- optional: 1 tsp ground cinnamon
Instructions
- Preheat oven to 350ºF.
- Grease 2 mini muffin trays with coconut oil. Set aside.
- In a large mixing bowl, add ingredients in the following order, mixing as you go: flour, coconut oil, eggs, banana, baking soda, applesauce, cinnamon.
- Blend until smooth and well-combined.
- Spoon batter into the muffin tray and bake for 12-14 minutes (or until a toothpick inserted in the center comes out clean).
- Cool to room temperature before eating.
xoxo,
